Biosafety, bacteriological quality and strategy of biopreservative administration for controlling spoilage bacteria in Thai traditional dried seafood products

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Subuntith Nimrat
Department of Microbiology and Environmental Science Program, Faculty of Science, Burapha University, Chon Buri 20131, Thailand.
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Pornpimon Soodsawaeng
Biological Science Program, Faculty of Science, Burapha University, Chon Buri 20131, Thailand.
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Nanticha Rattanamangkalanon
Applied Microbiology, Department of Microbiology, Faculty of Science, Burapha University, Chon Buri 20131, Thailand.
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Traimat Boonthai
Biological Science Program, Faculty of Science, Burapha University, Chon Buri 20131, Thailand.
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Verapong Vuthiphandchai
Department of Aquatic Science, Faculty of Science, Burapha University, Chon Buri 20131, Thailand.
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Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Subuntith Nimrat
Department of Microbiology and Environmental Science Program, Faculty of Science, Burapha University, Chon Buri 20131, Thailand.

Pornpimon Soodsawaeng
Biological Science Program, Faculty of Science, Burapha University, Chon Buri 20131, Thailand.

Nanticha Rattanamangkalanon
Applied Microbiology, Department of Microbiology, Faculty of Science, Burapha University, Chon Buri 20131, Thailand.

Traimat Boonthai
Biological Science Program, Faculty of Science, Burapha University, Chon Buri 20131, Thailand.

Verapong Vuthiphandchai
Department of Aquatic Science, Faculty of Science, Burapha University, Chon Buri 20131, Thailand.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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